Craving for some Indian street food? Then enjoy the sour, sweet, spicy, and tangy flavours of dahi puri at your home. Making it at home is far healthier than having it on the street. Relish this mouth-watering street food by following the chaat puri recipe and preparing it at your home.
What is dahi puri?
A popular Mumbai street food, dahi puri is soft on the inside and crispy on the outside. These are made from deep-fried puris stuffed with potatoes, onion, moong sprouts, and chutneys. Before serving, it is topped with thick flavoured Dahi. Relish and savour each bite of dahi puri.
Further reading: How to make panipuris-The traditional Indian snack
Types of filing for dahi puri
Get creative with your dahi puri fillings. Usually, the dahi puri recipe includes boiled potatoes, onions, spices, curd, chutneys, and sev fillings. But you can add tomatoes, steamed sprouted moong beans, black boiled chickpeas. It will depend on your preferred taste and what you have at home.
Different chutneys for dahi puri
Use fresh coriander leaves and green chillies. Add some sliced ginger and a few drops of lemon juice. Coriander chutney has an herby and refreshing flavour. You can add some mint leaves to make mint coriander chutney.
It is sweet and tangy chutney. It is made using jaggery and tamarind dates. Sometimes dry ginger powder is added to it.
Further Reading: “Golgappa Fountain” Is Making A Buzz among Twitter Foodies
This chutney is spicy and hot. So it will add heat to a dish. Prepare it using garlic and dry red chillies. Add this red chutney to your dahi puri if you prefer spicy flavors. If you do not enjoy the spicy taste, then do not add this chutney or lower its quantity.
- One and a half cups of whisked curd
- Twenty four puris
- One cup of boiled and peeled potatoes, well chopped
- One cup of soaked and boiled sprouted moong
- Four tablespoons of finely chopped onions and tomatoes (optional)
- Two tablespoons of red chutney. Mix it properly with a teaspoon of water
- Six tablespoons of sweet chutney
- Four tablespoons of coriander chutney
- Chilli powder, roasted cumin seeds, and salt for sprinkling
- Four tablespoons of chopped coriander and eight tablespoons of nylon sev for garnishing
- If required some chaat masala and red chilli powder
Further Reading: Chole Bhature – The classic evergreen dish and its origin
Dahi puri recipe:
For the puri:
The puri used in the dahi puri recipe is the same crispy one used to make pani puri. You can make this crispy, crunchy puri using rava, all-purpose flour, or whole wheat flour. Make them at home or buy them from some local stores.
For the red chutney:
Put it in a small bowl. Add one teaspoon of water to the chutney. If the chutney is a little thick, add water to add more pourable consistency. Mix it and place it aside.
For the potatoes:
Boil them in a pan and let them cool. Once cooled, peel them. Then chop all potatoes into small cubes. Apart from these, finely chop onions, tomatoes, and coriander leaves.
For the moong sprouts:
Boil one cup of water. Use a deep non-stick pan. In deep water, include the soaked and sprouted moong. Cover it with a lid. It will help you to retain the healthy aspect of the moong. You will use only one cup of water. Thus there is no need to drain any water as all of it is used up. So no nutrients are wasted. Cooking the moong using a covered lid prevents the loss of nutrients. Cook the moong sprouts for 15 minutes on a medium flame. Use the covered lid. Stir it occasionally. It will ensure that the moong sprout is not sticking to the pan’s bottom. Let it cool by transferring it to a plate.
Proceed with the dahi puris:
Keep every dahi puri recipe ingredients ready before making it. This is because once you put all the chutneys, you must immediately eat them, so they do not become soggy.
- Arrange the puris on a serving plate.
- Use your thumb or a spoon to crack a hole in the puris’ centres.
- Stuff each puri with one teaspoon of the boiled and chopped potatoes.
- Then put one teaspoon of moong sprouts. Put it evenly over the potatoes.
- You can use un-sprouted moong beans, too, if you want.
- Put half teaspoon of finely chopped onions and tomatoes over the moong.
- Sprinkle some red chilli powder and chaat masala if you want.
- Now top each puri with three-fourth teaspoon garlic chutney.
- Then add half a teaspoon of coriander chutney. Also, top the dahi puris with one teaspoon of sweet chutney.
- Now top each puri with one tablespoon of curd. Ensure that you whisked the curd properly so that no lumps are there in the curd.
- Sprinkle a little chilli powder. Also, add some cumin seeds powder and salt as per your taste. To cover them completely, you can sprinkle two tablespoons of sev over the dahi puris. Garnish them with two teaspoons of fresh coriander leaves.
- Serve and have them immediately.
Can Dahi Puri be stored?
You can prepare the chutneys a day before. Then you can refrigerate them. Making the puri from the start takes a lot of time. You can make them some days before. Store them in an air-tight container. Assemble the dahi puris only when you will serve and have them immediately.
What is the nutritional value?
The nutritional value of dahi puri is based on the type of ingredients and proportions per plate. The calories come from oil, potatoes, and deep-fried dough. The calorie count for each serving (six puris) ranges from 180 to 215.
Tips for making perfect Dahi Puri every time
- For greater stuffing and better taste, use crispy and large puris.
- Use thick and creamy curd to add a nice flavour.
- Adjust the chilli powder amount according to your spice level.
- Dahi puri will taste perfect if you immediately serve them, or they will turn soggy.
Follow this easy recipe to prepare dahi puri and serve it as a snack or an appetizer.